Dish of the Month

Anne Adams

Creamed Leeks and Smoked Haddock

Ingredients

(1) 250 ml milk
(2) 200g smoked had dock, flaked
(3) Tiny pinch nutmeg
(4) 55g butter
(5) 400g leeks, cleaned and chopped to ½” rounds
(6)  2tbsp plain/all purpose flour
(7) 50ml single cream
(8) Sea salt and black pepper

Preparation

(1) Place the milk, haddock and nutmeg into a large saucepan. Bring to a gentle simmer and poach the fish for 5 minutes.
(2) Remove from the heat, then carefully lift the fish from the milk. Keep the milk to one side.
(3) Melt the butter In a large frying pan over a medium heat until foaming but not burned.
(4) Add the leeks, cover with a tight fitting lid and cook for 10 mins, shaking the pan occasionally.
(5) Remove the lid, add the flour and stir. Cook for two mins stirring constantly, then add the reserved milk and repeat.
(6) Cook the leek mixture over a medium flame for a further five minutes. If the mixture thickens too much, add a little more milk.
(7) Lower the heat, add the haddock and cook gently until the haddock is warmed through -approx 10 mins. Stir in the cream and season with salt and pepper.
(8) Serve on thick chunks of toasted bread with a side salad.